1. Begin by seasoning the chicken tenders with salt, pepper, garlic powder, and all-purpose chicken seasoning. Cook the tenders in a skillet over medium heat until they’re cooked through, then remove them from the heat and shred the chicken if using whole tenders.

2. In a mixing bowl, combine the shredded chicken with the softened cream cheese and shredded mozzarella or cheddar cheese. Mix everything together until it’s well incorporated and the filling is creamy and cheesy.

3. Preheat your oven to 350°F. Roll the biscuit dough into small balls and flatten them slightly with your hands. Place a spoonful of the chicken filling into the center of each dough ball, then fold the dough over to enclose the filling, pinching the edges to seal.

4. Arrange the Parmesan Cloud Chicken Bombs on a baking sheet. In a small bowl, mix the melted butter with the minced garlic and chopped parsley. Brush this garlic butter mixture over the top of the chicken bombs, then sprinkle the grated Parmesan cheese over the top.

5. Bake the chicken bombs for 20-25 minutes, or until the dough is golden brown and the cheese is melted and bubbly. Keep a close eye on them to ensure they don’t overcook.

6. While the chicken bombs are baking, prepare the creamy garlic Parmesan sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Pour in the heavy cream and simmer, stirring occasionally, until the sauce has thickened slightly. Remove the pan from the heat and stir in the grated Parmesan cheese until it’s melted and the sauce is smooth.

7. Once the Parmesan Cloud Chicken Bombs have finished baking, drizzle the warm garlic Parmesan sauce over the top. Serve the bombs warm, either as an appetizer or as a main dish accompanied by your favorite sides.